How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, pörkölt tastes even better the next day as the flavors meld together beautifully.

Can I freeze pörkölt?

Yes, freeze only the stew (without dumplings) for up to 2 months. Reheat gently before serving.

What substitution can I use for pork?

You can substitute beef or chicken, but adjust cooking times accordingly.

How can I make it spicier?

Add a pinch of cayenne pepper or use hot paprika to increase the heat level.

Smoky Hungarian Pörkölt with Caraway and Parsley Dumplings

Name: Smoky Hungarian Pörkölt with Caraway and Parsley Dumplings
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Pork shoulder; Onions; Garlic; Smoked paprika; Caraway seeds; Vegetable oil; Beef stock; Diced tomatoes; Salt and pepper; All-purpose flour; Salt; Caraway seeds; Fresh parsley; Egg; Water

An aromatic and comforting Eastern European stew

This hearty Hungarian pörkölt features tender cubes of pork cooked in a rich, smoky paprika sauce, accompanied by fluffy caraway and parsley dumplings.

3 h 40 min
6
Intermediate

Ingredients

For the Pörkölt Stew

Pork shoulder

1.5 lbs (700g), cut into 1-inch cubes

Onions

2 large, finely chopped

Garlic

3 cloves, minced

Smoked paprika

2 tablespoons

Caraway seeds

1 teaspoon

Vegetable oil

2 tablespoons

Beef stock

1 cup (250ml)

Diced tomatoes

1 can (14 oz)

Salt and pepper

To taste

For the Dumplings

All-purpose flour

2 cups

Salt

1 teaspoon

Caraway seeds

1 teaspoon, lightly crushed

Fresh parsley

1 tablespoon, chopped

Egg

1, beaten

Water

1/2 to 3/4 cup

Preparation

Marinating the Pork

Combine pork and paprika

In a bowl, combine the pork cubes with salt and a tablespoon of smoked paprika.

Marinate

Cover and let marinate in the refrigerator for at least 1 hour.

Preparing the Dumplings

Mix dry ingredients

In a bowl, combine flour, salt, caraway seeds, and parsley.

Form dough

Add the beaten egg and gradually mix in water until a dough forms.

Ensure the dough is not too wet; it should hold its shape. Use cold water to maintain the dough's texture.

Rest dough

Knead gently and let rest for 30 minutes.

Cooking Process

Brown the pork

Heat oil in a large pot over medium heat and brown the pork on all sides. Remove and set aside.

Sauté onions and spices

In the same pot, add onions and garlic. Cook until translucent, then stir in remaining smoked paprika and caraway seeds.

Simmer the stew

Return pork to the pot, add tomatoes and beef stock. Bring to a gentle simmer and cook for 2 hours until tender.

Plating & Serving